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Originally Posted by tsuriya  Excellent Thread.
This years garden was pickling Cucumbers, jalepenos and green beans. Wifey canned the first batch this week..I can't wait. Albie is next.
What exactly is the significance of the pressure cooker? Capacity and cooking time. |
That info has got to be in that thread somewhere, but that's ok. I have 2 pressure cookers, An All-American 930 and 941. The 930 holds approximately 18 pint jars, and the 941 holds approximately 32 pint jars, any other pressure cookers pictured are borrowed or belong to guys canning their catch.
I am not going to pretend to understand or even know what the science is behind the pressure cooking, but my understanding is that the process kills the enzymes that eat dead flesh (decay is actually a living organism eating the dead flesh). Thus preserving the finished product. The shelf live is far greater than the amout of time it will take me to eat all this fish. Over 2 years for sure.............
I load the pressure cookers cold, then seal them. I turn on the heat and bring them up to 15 lbs of pressure, and thats when I start the clock. 1 1/2 hours at 15 lbs of pressure will cook the fish and kill all living organisms, and then the jar seals itself as it cools. Keep it out of direct sunlight and it should last a LONG time
Harry